Beef and Broccoli

Ingredients

• 454 g (1 lb)beef flank steak, thinly sliced 3–6 mm (⅛–¼ inch) thick
• 45 ml (3 tbsp)water
• 15 ml (1 tbsp)Shaoxing cooking wine
• 2.5 ml (½ tsp)kosher salt, or slightly less if using fine salt
• 1.25 ml (¼ tsp)baking soda
• 16 g (2 tbsp)cornflour
• 15 ml (1 tbsp)neutral oil
• 120 ml (½ cup)reduced-sodium soy sauce
• 120 ml (½ cup)water
• 38 g (3 tbsp)granulated sugar
• 16 g (2 tbsp)cornflour
• 5 ml (1 tsp)toasted sesame oil
• 454 g (1 lb)broccoli, cut into florets
• 15 ml (1 tbsp)garlic, minced (about 2 cloves)
• 15 ml (1 tbsp)ginger, peeled and minced (about a 2.5 cm piece)
• As neededoil for stir-frying
• To tastetoasted sesame seeds, optional, for garnish

Instructions

1. 1

   Marinate the beef

   Put the sliced beef in a mixing bowl with 45 ml water, the Shaoxing cooking wine, salt and baking soda. Mix until the beef has absorbed most of the liquid. Add 16 g cornflour and mix to coat, then add 15 ml neutral oil and mix again. Leave to marinate for 10–15 minutes while you prepare the remaining ingredients, or refrigerate overnight.

2. 2

   Mix the sauce

   Combine the soy sauce, 120 ml water, sugar, 16 g cornflour and sesame oil in a bowl. Stir until there are no visible cornflour lumps, then set aside.

3. 3

   Blanch the broccoli

   Bring a medium pot of water to the boil. Add the broccoli florets and boil for 30 seconds to 3 minutes, depending on their size and how tender you like them. Drain and set aside.

4. 4

   Cook the beef

   For pan-searing, heat enough oil to coat the bottom of a wok or sauté pan over medium-high heat. When hot, add the beef, separating the slices, and cook just until done; work in small batches if needed. Remove the beef and set it aside. Alternatively, for flash-frying, heat 1.3–2.5 cm (½–1 inch) of oil in a wok or deep pan to 177°C (350°F), keeping it between 163°C and 185°C (325°F and 365°F). Add a suitable batch of beef, stir quickly to separate the slices and fry for 15–30 seconds, just until cooked. Lift out and drain; repeat in batches if needed.

5. 5

   Cook the aromatics

   Remove excess oil from the pan, leaving about 30 ml (2 tbsp), and reduce the heat to medium. Add the garlic and ginger and sauté for about 15 seconds, until fragrant. If you flash-fried the beef, let the oil cool before handling it; use a clean pan with fresh oil if you prefer.

6. 6

   Finish the stir-fry

   Stir the prepared sauce again and pour it into the pan with the garlic and ginger. Bring to a simmer, stirring frequently, until it thickens and turns glossy. Add the beef and broccoli, then toss until both are coated in sauce.

7. 7

   Serve hot

   Transfer the beef and broccoli to a serving plate and finish with toasted sesame seeds if you like. Serve while hot.

What is beef and broccoli?

Beef and broccoli is a familiar Chinese-American takeout-style stir-fry, rather than a single traditional Chinese regional dish. It brings together sliced beef, broccoli and a savoury soy-based sauce for a quick meal.

Here, a short marinade seasons and tenderises the beef, while cornflour helps the sauce turn glossy. Briefly cooking the broccoli keeps its texture distinct from the soft beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 30g protein, 21g carbs, 11g fat.

The beef provides most of the protein, while the sugar and cornflour in the sauce contribute carbohydrates. The beef, cooking oils and sesame oil account for much of the fat; serve it with a moderate portion of rice and extra vegetables to round out the plate.

Why the marinade matters

Liquid first: mix the beef with water, Shaoxing wine, salt and baking soda before adding the cornflour. This helps the slices take up the marinade evenly.

Coating last: work in the cornflour, then the oil, so the beef is coated before it hits the pan. Give it the full 10–15 minutes while you prepare the other ingredients.

Get the sauce smooth

Cornflour lumps can linger in a sauce that has not been mixed thoroughly. Stir the soy sauce, water, sugar, cornflour and sesame oil together until smooth, then stir again just before pouring it into the pan.

Watch for the cue rather than relying only on the clock: the sauce is ready when it simmers, thickens and looks glossy around the beef and broccoli.

Choose how to cook the beef

Pan-searing: this uses a thin layer of oil and is the more straightforward option. Cook in batches if necessary so the slices have room to sear rather than steam.

Flash-frying: this method cooks the beef quickly in deeper oil, which needs careful temperature control. Keep the oil within 163–185°C (325–365°F), and let it cool before moving or handling it.

Keep the broccoli crisp-tender

Floret size: larger pieces take longer to cook, so use the 30-second-to-3-minute range as a guide. Drain them as soon as they reach the tenderness you prefer.

For a firmer bite, the recipe’s suggested blanching time is about 1 minute. The broccoli will be tossed with the hot sauce and beef afterwards, so it does not need to be very soft in the pot.

Serve it as a meal

Rice is a simple partner for soaking up the glossy sauce, while noodles make the plate more substantial. For a takeout-style spread, serve it alongside another stir-fried dish.

Add rice or noodles at the table rather than mixing them into the pan if you want the beef and broccoli to stay coated without diluting the sauce.

Recipe notes & tips

• Slice the beef across the grain so the cooked pieces are easier to bite.
• Keep the broccoli florets similar in size so they blanch at the same rate.
• Mix the sauce again just before using because the cornflour can settle.
• Cook the beef in batches if the pan is crowded.
• Have the garlic, ginger and sauce ready before you start the final stir-fry.

Variations

• Use another cut: thinly sliced sirloin can stand in for flank steak.
• Add chilli: stir chilli flakes or fresh chilli into the aromatics for heat.
• Include mushrooms: add sliced mushrooms and cook until tender before adding the sauce.
• Swap the greens: use sliced green beans in place of some or all of the broccoli.
• Make it less sweet: reduce the sugar to suit your taste.

Common mistakes to avoid

• Crowding the pan: the beef can steam rather than cook evenly; sear it in small batches.
• Skipping the sauce stir: settled cornflour can leave the sauce uneven; mix it well immediately before adding.
• Overcooking the broccoli: it can lose its bite; drain it as soon as it reaches your preferred tenderness.
• Adding beef to cool oil: the slices may not sear properly; wait until the pan or frying oil is hot.
• Handling flash-frying oil while hot: transfer only after it has cooled, or use a clean pan with fresh oil.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a pan over medium heat with a small splash of water, stirring until piping hot.

Frequently asked questions